Middle English currayen, from Anglo-French cunreier, correier to prepare, curry, from Vulgar Latin *conredare, from Latin com- + a base of Germanic origin; akin to Gothic garaiths arrayed — more at ready
(from Tamil kari, sauce) Dish or sauce in Indian cuisine. It is seasoned with a mixture of spices often including turmeric, cumin, coriander, ginger, as well as garlic and chiles. Some of the curry spices are known for their antiseptic and preservative properties. Curries have been a part of South Asian cookery since antiquity. The primarily vegetarian curries of southern India are the most pungent. Those of northern India, where lamb and poultry are eaten, generally avoid hot or pungent ingredients.